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Full Online Book HomeLearning KitchenBeansandgrains - Salad - Black Bean-jicama Salad
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Beansandgrains - Salad -  Black Bean-jicama Salad Post by :thimknet Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3364

Click below to download : Beansandgrains - Salad - Black Bean-jicama Salad (Format : PDF)

Beansandgrains - Salad - Black Bean-jicama Salad

3 C cooked black beans (from scratch or canned, rinsed and drained)
2 tomatoes, chopped
1 C diced jicama
2 red peppers, finely chopped
1 C yellow corn (off the cob or frozen)
3 jalapeno peppers, chopped (for less heat, remove the seeds)
3 cloves garlic, minced
2 tablespoons chopped cilantro
1 tablespoon cumin
1 tablespoon olive oil
3 tablespoons lime juice
1 tablespoon red wine vinegar

Makes 8 Servings, 1 Cup Each
Prep Time: 25 Minutes
Chill: 2 Hours


In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours.

Exchanges: 2 1/2 starch; 1 vegetable

Total Calories Per Serving 146; Calories from fat 20; Total fat 2g; Saturated fat 0; Cholesterol 0
mg; Sodium 90 mg; Carbohydrate 27 g; Dietary fiber 8 g; sugars 5g; Protein 7g
Recipe courtesy www.FabulousFoods.com
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1 (16 ounce) can fat-free refried beans 1/2 ripe avocado, coarsely chopped 1/2 cup plus 2 tablespoons chopped scallions 1/4 cup green chile salsa salt and fresh ground pepper to taste 1 (10 ounce) can enchilada sauce 8 (6-inch) corn tortillas 2/3 cup grated reduced-fat Cheddar cheese, preferably jalapeno 1/2 cup nonfat plain yogurt Preheat oven to 425 degrees. Lightly oil a 9-inch pie pan or coat it with nonstick spray. In a medium bowl, combine beans, avocado, 1/2 cup scallions and salsa. Season with salt and pepper. Spread 3 tablespoons enchilada sauce over bottom of prepared pan. Place 1 tortilla
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